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1 00:00:01,040 00:00:03,160 MELISSA LEONG: This week on The Chefs' Line MELISSA LEONG: This week on The Chefs' Line
2 00:00:03,359 00:00:06,160 we're featuring the fragrant flavours of Vietnam... we're featuring the fragrant flavours of Vietnam...
3 00:00:06,360 00:00:07,839 I am blown away. I am blown away.
4 00:00:08,039 00:00:09,640 ..in a week that saw the professionals ..in a week that saw the professionals
5 00:00:09,839 00:00:11,919 take on four creative home cooks... take on four creative home cooks...
6 00:00:12,119 00:00:13,599 TAM: It's so good! TAM: It's so good!
7 00:00:13,800 00:00:15,679 ..who cooked from life experience, ..who cooked from life experience,
8 00:00:15,880 00:00:18,480 encapsulating the essence of Vietnamese cuisine. encapsulating the essence of Vietnamese cuisine.
9 00:00:18,679 00:00:21,120 Every dish has a story to me. Every dish has a meaning to me. Every dish has a story to me. Every dish has a meaning to me.
10 00:00:21,320 00:00:25,120 If we don't cook with emotion, we get lost. If we don't cook with emotion, we get lost.
11 00:00:25,320 00:00:26,519 I'm Melissa Leong. I'm Melissa Leong.
12 00:00:26,719 00:00:27,519 Boom! Boom!
13 00:00:27,719 00:00:29,839 And tonight I've been invited to Annam And tonight I've been invited to Annam
14 00:00:30,039 00:00:32,600 to experience a culinary story as told and created to experience a culinary story as told and created
15 00:00:32,799 00:00:34,560 by head chef Jerry Mai. by head chef Jerry Mai.
16 00:00:34,759 00:00:36,320 What we're doing now in Annam What we're doing now in Annam
17 00:00:36,520 00:00:38,679 is making people really look at Vietnamese food. is making people really look at Vietnamese food.
18 00:00:51,240 00:00:53,880 Vietnamese cuisine exploded onto the Australian food scene Vietnamese cuisine exploded onto the Australian food scene
19 00:00:54,079 00:00:55,359 back in the '70s. back in the '70s.
20 00:00:55,560 00:00:58,600 But in recent years, its fresh and healthy approach to food But in recent years, its fresh and healthy approach to food
21 00:00:58,799 00:01:00,439 has seen its popularity soar has seen its popularity soar
22 00:01:00,640 00:01:03,759 and it's considered to be fresher, lighter and more fragrant and it's considered to be fresher, lighter and more fragrant
23 00:01:03,960 00:01:05,640 than many of its neighbours. than many of its neighbours.
24 00:01:07,280 00:01:09,280 Melbourne is obsessed with Asian flavours Melbourne is obsessed with Asian flavours
25 00:01:09,480 00:01:11,960 and I'm here to delve into one of its newest food styles. and I'm here to delve into one of its newest food styles.
26 00:01:12,159 00:01:13,760 Welcome to Annam. Welcome to Annam.
27 00:01:14,840 00:01:17,799 Head chef Jerry has cooked many South-East Asian cuisines Head chef Jerry has cooked many South-East Asian cuisines
28 00:01:18,000 00:01:19,280 throughout her 20-year career throughout her 20-year career
29 00:01:19,480 00:01:21,680 and has created a menu here at Annam and has created a menu here at Annam
30 00:01:21,879 00:01:23,400 based on her cooking experiences based on her cooking experiences
31 00:01:23,599 00:01:25,480 combined with her Vietnamese heritage. combined with her Vietnamese heritage.
32 00:01:25,680 00:01:28,319 So, Jerry, what is your take on Vietnamese food? So, Jerry, what is your take on Vietnamese food?
33 00:01:28,519 00:01:29,960 What I want people to do What I want people to do
34 00:01:30,159 00:01:32,319 is walk away thinking they have been challenged by the food is walk away thinking they have been challenged by the food
35 00:01:32,520 00:01:34,319 because there's something they've never had, because there's something they've never had,
36 00:01:34,520 00:01:36,319 gave themselves a different perception gave themselves a different perception
37 00:01:36,520 00:01:38,359 of what Vietnamese food really is. of what Vietnamese food really is.
38 00:01:38,560 00:01:41,280 Food is nostalgic to me. Food has a story for me. Food is nostalgic to me. Food has a story for me.
39 00:01:41,479 00:01:45,640 It's all about what memory does it evoke for you? It's all about what memory does it evoke for you?
40 00:01:45,840 00:01:47,520 My family come from a town My family come from a town
41 00:01:47,719 00:01:49,560 right near the border of Vietnam and Cambodia, right near the border of Vietnam and Cambodia,
42 00:01:49,759 00:01:51,960 so that is a big part in what we eat, so that is a big part in what we eat,
43 00:01:52,159 00:01:54,159 my father growing up there. my father growing up there.
44 00:01:54,359 00:01:55,960 So it has to translate somehow So it has to translate somehow
45 00:01:56,159 00:01:59,240 and at Annam that's what we're trying to do here. and at Annam that's what we're trying to do here.
46 00:01:59,439 00:02:02,280 Last night in The Chefs' Line kitchen, Last night in The Chefs' Line kitchen,
47 00:02:02,480 00:02:06,239 Jerry took on the most talented of all the home cooks, Tam, Jerry took on the most talented of all the home cooks, Tam,
48 00:02:06,439 00:02:08,319 who had two trophies under her belt... who had two trophies under her belt...
49 00:02:08,520 00:02:09,919 Oh, it's beautiful. Oh, it's beautiful.
50 00:02:10,120 00:02:12,000 ..in a hot and sour soup showdown... ..in a hot and sour soup showdown...
51 00:02:12,199 00:02:14,759 I had never tasted it till this evening. I had never tasted it till this evening.
52 00:02:14,960 00:02:16,599 That's how regional this dish is. That's how regional this dish is.
53 00:02:16,800 00:02:17,719 MARK OLIVE: Wow. MARK OLIVE: Wow.
54 00:02:17,920 00:02:19,599 ..which took it to the wire. ..which took it to the wire.
55 00:02:19,800 00:02:22,400 It was everything I was looking for tonight and more. It was everything I was looking for tonight and more.
56 00:02:22,599 00:02:26,680 (APPLAUSE) (APPLAUSE)
57 00:02:26,879 00:02:30,199 Today Jerry's cooking another hot Annam favourite Today Jerry's cooking another hot Annam favourite
58 00:02:30,400 00:02:33,120 featuring spices renowned throughout Vietnamese cuisine featuring spices renowned throughout Vietnamese cuisine
59 00:02:33,319 00:02:36,960 and is a tribute to her experience in Thai kitchens over the years. and is a tribute to her experience in Thai kitchens over the years.
60 00:02:37,159 00:02:39,680 We're gonna make a green jungle curry. We're gonna make a green jungle curry.
61 00:02:39,879 00:02:42,159 So this is a Thai-inspired dish. So this is a Thai-inspired dish.
62 00:02:42,360 00:02:45,319 Are you putting any of your Vietnamese influence into this dish? Are you putting any of your Vietnamese influence into this dish?
63 00:02:45,520 00:02:49,079 I'm a traditionalist when it comes to curries, especially jungle curry. I'm a traditionalist when it comes to curries, especially jungle curry.
64 00:02:49,280 00:02:52,479 Don't mess with something that's already amazing is my motto. Don't mess with something that's already amazing is my motto.
65 00:02:52,680 00:02:55,520 It's soupy, it's brothy, it's spicy. It's soupy, it's brothy, it's spicy.
66 00:02:55,759 00:02:59,199 It makes me sweat from every part of my body. That's a lot of chilli. It makes me sweat from every part of my body. That's a lot of chilli.
67 00:02:59,400 00:03:00,680 So basically what we're doing here So basically what we're doing here
68 00:03:00,879 00:03:02,639 is I'm getting all my ingredients together. is I'm getting all my ingredients together.
69 00:03:02,840 00:03:05,680 I'm prepping in a way that when I put it in a food processor, I'm prepping in a way that when I put it in a food processor,
70 00:03:05,879 00:03:07,719 it just blitz down to a paste, it just blitz down to a paste,
71 00:03:07,919 00:03:10,080 making sure all our aromats, all our ingredients making sure all our aromats, all our ingredients
72 00:03:10,280 00:03:11,759 are combined really, really well. are combined really, really well.
73 00:03:11,960 00:03:13,240 So tell me about this guy. So tell me about this guy.
74 00:03:13,439 00:03:16,280 This is gkrachai, which is white turmeric, I guess. This is gkrachai, which is white turmeric, I guess.
75 00:03:16,479 00:03:19,079 And it gives the curry a little bit of earthiness, I think. And it gives the curry a little bit of earthiness, I think.
76 00:03:19,280 00:03:21,120 Yeah. So it's like if ginger and galangal had a baby. Yeah. So it's like if ginger and galangal had a baby.
77 00:03:21,319 00:03:23,360 Baby - that would be it. This would be what it tastes like. Baby - that would be it. This would be what it tastes like.
78 00:03:23,560 00:03:24,360 Correct. (CHUCKLES) Correct. (CHUCKLES)
79 00:03:24,560 00:03:25,960 Now we're just gonna peel some galangal. Now we're just gonna peel some galangal.
80 00:03:26,159 00:03:28,719 Just be really careful because sometimes they can be quite tough. Just be really careful because sometimes they can be quite tough.
81 00:03:28,920 00:03:30,680 It's not the most uniform of shapes. It's not the most uniform of shapes.
82 00:03:30,879 00:03:32,159 No. (LAUGHS) No. (LAUGHS)
83 00:03:32,360 00:03:35,719 You know, if you have a smell of it, it's just really fresh. You know, if you have a smell of it, it's just really fresh.
84 00:03:35,960 00:03:39,400 It's spicy, it's fresh, it's got a little floral. Yeah. It's spicy, it's fresh, it's got a little floral. Yeah.
85 00:03:39,599 00:03:41,719 It really does smell like an oriental fragrance. It really does smell like an oriental fragrance.
86 00:03:41,920 00:03:44,240 It does and it's fantastic. An oriental perfume you might wear. It does and it's fantastic. An oriental perfume you might wear.
87 00:03:44,439 00:03:48,759 How prominent are these flavours in Vietnamese cooking, though? How prominent are these flavours in Vietnamese cooking, though?
88 00:03:48,960 00:03:50,560 You know, all through Vietnamese cooking, You know, all through Vietnamese cooking,
89 00:03:50,759 00:03:52,439 there's heaps of galangal there's heaps of galangal
90 00:03:52,639 00:03:55,079 and heaps of lemongrass, turmeric, chillies. and heaps of lemongrass, turmeric, chillies.
91 00:03:55,280 00:03:57,680 It's just that in Vietnamese cooking there's no curry paste, It's just that in Vietnamese cooking there's no curry paste,
92 00:03:57,879 00:04:01,280 they're just very light sautes and stir-fries. they're just very light sautes and stir-fries.
93 00:04:01,479 00:04:04,120 The curries are more sort of that Siam empire that got left behind. The curries are more sort of that Siam empire that got left behind.
94 00:04:04,319 00:04:05,400 Yeah. Yeah.
95 00:04:05,639 00:04:09,599 So this is the liquid that we're gonna poach the chicken in for the curry. So this is the liquid that we're gonna poach the chicken in for the curry.
96 00:04:09,800 00:04:12,400 Everything that we put in the curry we're putting in here. Everything that we put in the curry we're putting in here.
97 00:04:12,599 00:04:13,400 Right. Right.
98 00:04:13,599 00:04:15,319 And the flavours get tied in together. And the flavours get tied in together.
99 00:04:15,520 00:04:17,920 Right. The chicken will carry the flavour. Right. The chicken will carry the flavour.
100 00:04:18,120 00:04:20,439 So you're really layering the flavours through this. So you're really layering the flavours through this.
101 00:04:20,639 00:04:22,079 Yes. Yes, we are. Yes. Yes, we are.
102 00:04:24,000 00:04:27,120 The whole chicken is then poached in the aromatic broth The whole chicken is then poached in the aromatic broth
103 00:04:27,319 00:04:28,759 for around 15 minutes. for around 15 minutes.
104 00:04:29,800 00:04:31,319 We cook the chicken on the bone We cook the chicken on the bone
105 00:04:31,519 00:04:34,199 'cause it's the most flavoursome way to cook a chicken. 'cause it's the most flavoursome way to cook a chicken.
106 00:04:34,399 00:04:36,840 The juices and the meat doesn't get lost into the liquid. The juices and the meat doesn't get lost into the liquid.
107 00:04:37,040 00:04:38,680 It's also the most fun to eat. Yeah, yeah. It's also the most fun to eat. Yeah, yeah.
108 00:04:38,920 00:04:42,120 You've got to be able to pick up that drumstick and get into it. Get into it. You've got to be able to pick up that drumstick and get into it. Get into it.
109 00:04:42,319 00:04:44,720 OK, so let's make this curry paste. OK, so let's make this curry paste.
110 00:04:44,920 00:04:47,199 Alright - chilli. And then the hot guys. Alright - chilli. And then the hot guys.
111 00:04:47,399 00:04:48,920 More chillies. More chillies.
112 00:04:50,360 00:04:53,480 So this last bit we've got some of the coriander root. So this last bit we've got some of the coriander root.
113 00:04:53,680 00:04:57,279 Ever so flavoursomely, pungently... Ooh! Ever so flavoursomely, pungently... Ooh!
114 00:04:57,480 00:04:59,600 Toasted shrimp paste. ..toasted shrimp paste. Toasted shrimp paste. ..toasted shrimp paste.
115 00:04:59,800 00:05:04,319 But it does give the base and the earthiness to many, many dishes. But it does give the base and the earthiness to many, many dishes.
116 00:05:04,519 00:05:08,279 Yes. The final step, we're gonna blitz it to a smooth paste. Yes. The final step, we're gonna blitz it to a smooth paste.
117 00:05:08,480 00:05:10,000 I'm just gonna add a little bit of oil. I'm just gonna add a little bit of oil.
118 00:05:13,800 00:05:15,959 So there you go. Yeah, that's what you're looking for. So there you go. Yeah, that's what you're looking for.
119 00:05:16,160 00:05:18,759 Yeah. My kind of green smoothie. Yeah. My kind of green smoothie.
120 00:05:18,959 00:05:22,480 I like jungle curries 'cause it's not rich with coconut cream. I like jungle curries 'cause it's not rich with coconut cream.
121 00:05:22,680 00:05:25,680 It's really nice and light. It's quite soupy and brothy. It's really nice and light. It's quite soupy and brothy.
122 00:05:25,879 00:05:29,199 You can fill it into your rice bowl and just sort of slurp away. You can fill it into your rice bowl and just sort of slurp away.
123 00:05:29,399 00:05:33,000 On a cold day like today, I feel like I could hug that dish. On a cold day like today, I feel like I could hug that dish.
124 00:05:33,199 00:05:36,920 Or it hugs me from deep down inside and then hurts me later. Or it hugs me from deep down inside and then hurts me later.
125 00:05:38,040 00:05:39,800 Do you know, when you cook a curry, Do you know, when you cook a curry,
126 00:05:40,000 00:05:42,639 there's a way that you test how... if your curry's ready or not. there's a way that you test how... if your curry's ready or not.
127 00:05:42,840 00:05:46,439 So in this curry, all the wet ingredients will smell first. So in this curry, all the wet ingredients will smell first.
128 00:05:46,680 00:05:49,720 All the soft ingredients - the shallots and all that kind of stuff will smell first. All the soft ingredients - the shallots and all that kind of stuff will smell first.
129 00:05:49,920 00:05:52,319 And the hard ingredients like lemongrass and galangal And the hard ingredients like lemongrass and galangal
130 00:05:52,519 00:05:53,800 will come through at the end. will come through at the end.
131 00:05:54,000 00:05:56,600 So you always smell the harder spices last, So you always smell the harder spices last,
132 00:05:56,800 00:05:58,279 'cause they take the longest to cook. 'cause they take the longest to cook.
133 00:05:59,639 00:06:03,720 OK, so this chicken has been boiling for 15, resting for about the same... OK, so this chicken has been boiling for 15, resting for about the same...
134 00:06:03,920 00:06:06,759 Yeah. Now we're just gonna break it down. Yeah. Now we're just gonna break it down.
135 00:06:06,959 00:06:08,560 So take the wing out So take the wing out
136 00:06:08,759 00:06:12,079 and then I just cut this into little bit smaller pieces. and then I just cut this into little bit smaller pieces.
137 00:06:12,279 00:06:15,639 OK, the curry paste is now cooked. Cooked. It's beautiful. OK, the curry paste is now cooked. Cooked. It's beautiful.
138 00:06:15,839 00:06:18,319 I'm adding that chicken stock that we warmed up earlier. I'm adding that chicken stock that we warmed up earlier.
139 00:06:18,519 00:06:20,959 Then we're just gonna season with a bit of fish sauce. Then we're just gonna season with a bit of fish sauce.
140 00:06:21,160 00:06:24,519 If I was gonna say what was Vietnamese food in one item, If I was gonna say what was Vietnamese food in one item,
141 00:06:24,720 00:06:26,439 it would be fish sauce. it would be fish sauce.
142 00:06:26,639 00:06:30,759 To the curry, I've got some baby corn and some eggplant. To the curry, I've got some baby corn and some eggplant.
143 00:06:30,959 00:06:33,399 The eggplant has just been quickly flash fried in the fryer there, The eggplant has just been quickly flash fried in the fryer there,
144 00:06:33,600 00:06:34,879 just to soften it up. just to soften it up.
145 00:06:35,079 00:06:36,920 And then just gonna have a mixture of the chicken. And then just gonna have a mixture of the chicken.
146 00:06:37,120 00:06:39,279 Then I just basically add it to my curry. Then I just basically add it to my curry.
147 00:06:39,480 00:06:41,639 Now the vegetables. And we don't want to overcook this. Now the vegetables. And we don't want to overcook this.
148 00:06:41,840 00:06:44,240 We still want the nice crispy textures through everything. We still want the nice crispy textures through everything.
149 00:06:45,480 00:06:46,959 Now we're good. Now we're good.
150 00:06:47,159 00:06:49,519 Oh, my goodness. Jerry, that smells amazing. Oh, my goodness. Jerry, that smells amazing.
151 00:06:49,720 00:06:51,159 The baby corn is just cooked through. The baby corn is just cooked through.
152 00:06:51,360 00:06:53,079 The chilli's still got heaps of texture in it. The chilli's still got heaps of texture in it.
153 00:06:53,279 00:06:57,959 I love how the turmeric has just made everything look so, so vibrant. I love how the turmeric has just made everything look so, so vibrant.
154 00:06:58,159 00:07:00,399 Yes. Is this gonna be spicy? Yes. Is this gonna be spicy?
155 00:07:00,600 00:07:03,839 A little bit spicy. It is a jungle curry, after all. A little bit spicy. It is a jungle curry, after all.
156 00:07:06,120 00:07:09,160 Nice little kaffir lime leaf to finish. Nice little kaffir lime leaf to finish.
157 00:07:09,360 00:07:11,680 We have Milawa jungle curry. We have Milawa jungle curry.
158 00:07:11,879 00:07:13,959 And I get to share it with you. Yes. Let's do it. And I get to share it with you. Yes. Let's do it.
159 00:07:14,160 00:07:16,879 What I'm gonna do, I'm gonna get some chicken. What I'm gonna do, I'm gonna get some chicken.
160 00:07:20,920 00:07:22,519 Boom! Boom!
161 00:07:22,720 00:07:24,759 There's so much flavour going on. There's so much flavour going on.
162 00:07:24,959 00:07:27,800 The heat is there but it's not too intense. The heat is there but it's not too intense.
163 00:07:28,000 00:07:31,360 It's really, really well balanced with the freshness of the galangal It's really, really well balanced with the freshness of the galangal
164 00:07:31,560 00:07:33,120 and all of those other flavours in there. and all of those other flavours in there.
165 00:07:33,319 00:07:35,159 And the chicken is super, super tender. And the chicken is super, super tender.
166 00:07:35,360 00:07:37,040 Mmm! (LAUGHS) Mmm! (LAUGHS)
167 00:07:41,840 00:07:45,279 MELISSA LEONG: I'm at Annam in Melbourne to discover the flavours of Vietnam MELISSA LEONG: I'm at Annam in Melbourne to discover the flavours of Vietnam
168 00:07:45,480 00:07:48,560 cooked by Vietnamese head chef and owner Jerry Mai. cooked by Vietnamese head chef and owner Jerry Mai.
169 00:07:48,759 00:07:51,519 The most lasting memory and thing that I still draw on today The most lasting memory and thing that I still draw on today
170 00:07:51,720 00:07:53,000 is cooking over fire. is cooking over fire.
171 00:07:53,199 00:07:57,680 Um, you know, in Vietnam, walking down the street, that waft of smoke, Um, you know, in Vietnam, walking down the street, that waft of smoke,
172 00:07:57,879 00:08:00,839 that's the waft of smoke I follow down the street for. that's the waft of smoke I follow down the street for.
173 00:08:01,040 00:08:02,319 And at the end of it, And at the end of it,
174 00:08:02,519 00:08:06,199 I always find a grilled chicken or beautiful pork being grilled. I always find a grilled chicken or beautiful pork being grilled.
175 00:08:06,399 00:08:08,600 So that's what we do here. So that's what we do here.
176 00:08:10,040 00:08:13,480 Sous chef Judy has been working at Annam for just a few months, Sous chef Judy has been working at Annam for just a few months,
177 00:08:13,680 00:08:16,879 which has ignited her passion for Vietnamese cuisine. which has ignited her passion for Vietnamese cuisine.
178 00:08:18,279 00:08:20,800 Annam is a special place to work at Annam is a special place to work at
179 00:08:21,000 00:08:23,199 'cause it's trying to elevate Vietnamese food. 'cause it's trying to elevate Vietnamese food.
180 00:08:23,399 00:08:25,480 So we've got lots of different dishes So we've got lots of different dishes
181 00:08:25,680 00:08:26,959 from different parts of Vietnam from different parts of Vietnam
182 00:08:27,160 00:08:30,120 and with a little bit of Thai influences and Cambodian influences and with a little bit of Thai influences and Cambodian influences
183 00:08:30,319 00:08:32,720 from the countries around, which I think is quite nice. from the countries around, which I think is quite nice.
184 00:08:32,919 00:08:35,159 Hi, Judy! How are you? I'm good. How are you? Hi, Judy! How are you? I'm good. How are you?
185 00:08:35,360 00:08:37,679 I'm very good. Now, how was your week on The Chefs' Line with us? I'm very good. Now, how was your week on The Chefs' Line with us?
186 00:08:37,879 00:08:39,480 Yeah, it was really, really good. Yeah, it was really, really good.
187 00:08:39,679 00:08:41,960 What did you think of the home cooks and their skill level? What did you think of the home cooks and their skill level?
188 00:08:42,159 00:08:43,879 Um, I thought they were really, really good, eh? Um, I thought they were really, really good, eh?
189 00:08:44,080 00:08:47,000 'Cause, like, it's passed down from generation. 'Cause, like, it's passed down from generation.
190 00:08:47,200 00:08:48,799 Yeah. So it's with a lot of love. Yeah. So it's with a lot of love.
191 00:08:49,000 00:08:50,720 So tell me, what are we making today? So tell me, what are we making today?
192 00:08:50,919 00:08:52,879 So today we're doing a smoked eggplant hotpot. So today we're doing a smoked eggplant hotpot.
193 00:08:53,080 00:08:58,919 We chargrill it on the coals and then a little rest and we peel them We chargrill it on the coals and then a little rest and we peel them
194 00:08:59,120 00:09:02,320 and then we have this kind of black vinegar dressing and then we have this kind of black vinegar dressing
195 00:09:02,519 00:09:04,279 and then we do some deep-fried tofu on it. and then we do some deep-fried tofu on it.
196 00:09:04,480 00:09:06,519 So it's really like vegetarian, vegan friendly. So it's really like vegetarian, vegan friendly.
197 00:09:06,720 00:09:09,039 So how long does the eggplant go over the coals for? So how long does the eggplant go over the coals for?
198 00:09:09,240 00:09:12,120 Um, 15 minutes. You just want to blister the skin on the outside Um, 15 minutes. You just want to blister the skin on the outside
199 00:09:12,320 00:09:14,399 and then it will steam on the inside. and then it will steam on the inside.
200 00:09:15,759 00:09:17,240 This week in The Chefs' Line kitchen, This week in The Chefs' Line kitchen,
201 00:09:17,440 00:09:19,440 Judy's sweet skills were put to the test... Judy's sweet skills were put to the test...
202 00:09:19,639 00:09:21,679 MARK OLIVE: Come on, Judy. Go, Judy! MARK OLIVE: Come on, Judy. Go, Judy!
203 00:09:21,879 00:09:24,679 ..up against two home cooks in a coconut dessert masterclass. ..up against two home cooks in a coconut dessert masterclass.
204 00:09:24,879 00:09:28,200 Oh-ho! It better taste like heaven if you're gonna call it heaven! Oh-ho! It better taste like heaven if you're gonna call it heaven!
205 00:09:28,399 00:09:29,600 (CHUCKLES) (CHUCKLES)
206 00:09:29,799 00:09:33,639 But Judy was pipped at the post by home cook Tam's family recipe... But Judy was pipped at the post by home cook Tam's family recipe...
207 00:09:33,840 00:09:36,120 Oh, my gosh. And that was heaven. Oh, my gosh. And that was heaven.
208 00:09:36,320 00:09:38,519 ..claiming her second win of the week. ..claiming her second win of the week.
209 00:09:38,720 00:09:40,360 Thank you. Thank you.
210 00:09:40,559 00:09:45,360 Back at Annam, Judy is preparing silken tofu for the eggplant hotpot. Back at Annam, Judy is preparing silken tofu for the eggplant hotpot.
211 00:09:45,559 00:09:48,000 What's the tip to handling it so it doesn't collapse too much? What's the tip to handling it so it doesn't collapse too much?
212 00:09:48,200 00:09:52,360 You've just got to be gentle. So I compare it to, like, ricotta. You've just got to be gentle. So I compare it to, like, ricotta.
213 00:09:52,559 00:09:55,559 So... don't manhandle it too much. So... don't manhandle it too much.
214 00:09:55,759 00:09:57,759 And then we're gonna make a little spring onion confit. And then we're gonna make a little spring onion confit.
215 00:09:57,960 00:09:59,240 So what you mean by a confit So what you mean by a confit
216 00:09:59,440 00:10:02,639 is that you're gently poaching the spring onions in the oil is that you're gently poaching the spring onions in the oil
217 00:10:02,840 00:10:05,200 as opposed to wanting them to fry and go crispy. as opposed to wanting them to fry and go crispy.
218 00:10:05,399 00:10:08,159 Then you have this spring onion infused oil. Then you have this spring onion infused oil.
219 00:10:08,360 00:10:09,919 Yeah. Mm, delicious. Yeah. Mm, delicious.
220 00:10:12,240 00:10:13,519 The eggplant's now blistered The eggplant's now blistered
221 00:10:13,720 00:10:15,840 and ready to be sealed for around 10 minutes and ready to be sealed for around 10 minutes
222 00:10:16,039 00:10:18,919 so the flesh steams, making them easier to peel. so the flesh steams, making them easier to peel.
223 00:10:19,960 00:10:23,240 Hold it by the top and then kind of just peel this guy off. Hold it by the top and then kind of just peel this guy off.
224 00:10:23,440 00:10:25,879 So now the flesh is soft as well as smoky. So now the flesh is soft as well as smoky.
225 00:10:26,080 00:10:27,440 Yeah. Yeah.
226 00:10:27,639 00:10:30,639 I love eggplant because it takes on the flavours I love eggplant because it takes on the flavours
227 00:10:30,840 00:10:33,159 of everything that it's been cooked with so well. of everything that it's been cooked with so well.
228 00:10:33,360 00:10:36,440 Yeah. It's so versatile. Yeah. It's so versatile.
229 00:10:36,639 00:10:39,200 When we serve it, we just kind of break it up a little bit. When we serve it, we just kind of break it up a little bit.
230 00:10:39,399 00:10:44,679 So in this dressing there is ginger, shallot, spring onion, So in this dressing there is ginger, shallot, spring onion,
231 00:10:44,879 00:10:48,960 black vinegar, soy, sesame oil and garlic. black vinegar, soy, sesame oil and garlic.
232 00:10:49,159 00:10:53,399 Judy then places the dish directly onto the red-hot coals. Judy then places the dish directly onto the red-hot coals.
233 00:10:53,600 00:10:58,039 Looking for the sauce to pretty much be absorbed by the eggplant. Looking for the sauce to pretty much be absorbed by the eggplant.
234 00:10:58,240 00:11:01,000 And then you'll start to see it become a little bit thicker. And then you'll start to see it become a little bit thicker.
235 00:11:02,440 00:11:06,639 As the eggplant cooks, Judy coats the tofu in a mixture of tapioca, As the eggplant cooks, Judy coats the tofu in a mixture of tapioca,
236 00:11:06,840 00:11:10,759 rice and glutinous flours, then quickly fries until firm. rice and glutinous flours, then quickly fries until firm.
237 00:11:13,320 00:11:15,519 Yeah, it's completely crunchy. Yeah, it's completely crunchy.
238 00:11:16,600 00:11:18,799 Then we just take it off... Then we just take it off...
239 00:11:19,000 00:11:20,639 ..pop it onto a little banana leaf. ..pop it onto a little banana leaf.
240 00:11:20,840 00:11:23,960 Ah, it smells amazing. It smells like sweet and sour. Ah, it smells amazing. It smells like sweet and sour.
241 00:11:24,159 00:11:26,200 Yeah, pretty much. That's pretty much what it is. Yeah, pretty much. That's pretty much what it is.
242 00:11:26,399 00:11:27,360 Yeah. Yeah.
243 00:11:28,679 00:11:30,080 Oh, our beautiful shallot oil. Oh, our beautiful shallot oil.
244 00:11:30,279 00:11:32,399 And then we put crispy shallots And then we put crispy shallots
245 00:11:32,600 00:11:36,440 and then we finish with some coriander, some extra freshness. and then we finish with some coriander, some extra freshness.
246 00:11:37,440 00:11:40,600 So this is the smoked eggplant dish with a sweet and sour dressing So this is the smoked eggplant dish with a sweet and sour dressing
247 00:11:40,799 00:11:42,240 and a deep-friend tofu. and a deep-friend tofu.
248 00:11:45,399 00:11:46,840 Mmm. Mmm.
249 00:11:50,080 00:11:51,440 The flavour of the eggplant, The flavour of the eggplant,
250 00:11:51,639 00:11:54,840 which is really the soul and the base of this dish, which is really the soul and the base of this dish,
251 00:11:55,039 00:11:59,279 super silky and that black vinegar, soy has just sort of cooked down super silky and that black vinegar, soy has just sort of cooked down
252 00:11:59,480 00:12:01,919 till it's almost jammy in consistency. till it's almost jammy in consistency.
253 00:12:02,120 00:12:06,399 It's a really, really multi-layered textural dish. It's a really, really multi-layered textural dish.
254 00:12:07,639 00:12:09,960 Mm! So good! Mm! So good!
255 00:12:14,360 00:12:16,360 MELISSA LEONG: It's Vietnamese week and here at Annam MELISSA LEONG: It's Vietnamese week and here at Annam
256 00:12:16,559 00:12:19,559 I've been introduced to head chef Jerry Mai's approach I've been introduced to head chef Jerry Mai's approach
257 00:12:19,759 00:12:21,720 to these South-East Asian delights. to these South-East Asian delights.
258 00:12:21,919 00:12:24,440 One cooking technique popular throughout Vietnam One cooking technique popular throughout Vietnam
259 00:12:24,639 00:12:26,279 is the braising of meat. is the braising of meat.
260 00:12:26,480 00:12:27,879 Braising came in when the Chinese came in Braising came in when the Chinese came in
261 00:12:28,080 00:12:31,120 and a lot of it still you'll see through Chinese cooking and a lot of it still you'll see through Chinese cooking
262 00:12:31,320 00:12:34,080 has slightly translated over to Vietnamese braising - has slightly translated over to Vietnamese braising -
263 00:12:34,279 00:12:35,799 hocks and things like that. hocks and things like that.
264 00:12:36,000 00:12:37,919 Station chef Danton is about to show me Station chef Danton is about to show me
265 00:12:38,120 00:12:42,159 a clever twist on a braised meat dish served in popular Asian form. a clever twist on a braised meat dish served in popular Asian form.
266 00:12:42,360 00:12:43,879 So I see a lot of colour, So I see a lot of colour,
267 00:12:44,080 00:12:46,120 I see a lot of delicious-looking glossy sauces here. I see a lot of delicious-looking glossy sauces here.
268 00:12:46,320 00:12:47,679 What are we making today? What are we making today?
269 00:12:47,879 00:12:50,440 Today we're going to make ox tail dumplings, Today we're going to make ox tail dumplings,
270 00:12:50,639 00:12:53,440 which is Annam's signature dish. which is Annam's signature dish.
271 00:12:53,639 00:12:58,639 I love Vietnamese cuisine because the food is light and fresh, I love Vietnamese cuisine because the food is light and fresh,
272 00:12:58,840 00:13:02,559 like fresh herbs and fresh ingredients. like fresh herbs and fresh ingredients.
273 00:13:02,759 00:13:06,159 I also see something dark and fizzy in that jug over there. I also see something dark and fizzy in that jug over there.
274 00:13:06,360 00:13:09,480 Oh, yeah. That's the secret. That's the secret sauce right there. Oh, yeah. That's the secret. That's the secret sauce right there.
275 00:13:09,679 00:13:12,000 So we use some sarsaparilla to make a broth from. So we use some sarsaparilla to make a broth from.
276 00:13:12,200 00:13:13,879 I love sarsaparilla. I love sarsaparilla.
277 00:13:14,080 00:13:16,159 Most Asian people love sarsaparilla. Most Asian people love sarsaparilla.
278 00:13:16,360 00:13:19,200 It's got beautiful anise flavours, liquorice flavours It's got beautiful anise flavours, liquorice flavours
279 00:13:19,399 00:13:21,360 that really ties in with our master stock. that really ties in with our master stock.
280 00:13:21,559 00:13:24,519 Tell me about your master stock here at Annam. Tell me about your master stock here at Annam.
281 00:13:24,720 00:13:26,799 This master stock is made by Jerry. This master stock is made by Jerry.
282 00:13:27,000 00:13:32,320 It's got Shaoxing wine, soy sauce, dark soy, cassia bark and cinnamon. It's got Shaoxing wine, soy sauce, dark soy, cassia bark and cinnamon.
283 00:13:32,519 00:13:35,480 A-ha! OK. And how old is this master stock? A-ha! OK. And how old is this master stock?
284 00:13:35,679 00:13:38,960 Because, of course, it keeps being reboiled and added to over time. Because, of course, it keeps being reboiled and added to over time.
285 00:13:39,159 00:13:42,320 10 years. Oh, OK. That's very cool. 10 years. Oh, OK. That's very cool.
286 00:13:42,519 00:13:45,159 Our master stock I've transferred from many venues Our master stock I've transferred from many venues
287 00:13:45,360 00:13:46,759 and it's finally made itself here. and it's finally made itself here.
288 00:13:46,960 00:13:50,320 I've seen people that have had it for 20, 30, 40, 50 years, you know? I've seen people that have had it for 20, 30, 40, 50 years, you know?
289 00:13:50,519 00:13:52,159 Hopefully mine will survive that long. Hopefully mine will survive that long.
290 00:13:52,360 00:13:54,480 You probably shouldn't forget your secret ingredient. You probably shouldn't forget your secret ingredient.
291 00:13:54,679 00:13:56,639 Yeah, I'm sorry. (LAUGHS) Yeah, I'm sorry. (LAUGHS)
292 00:13:56,840 00:13:59,159 So I'm going to add sarsaparilla. So I'm going to add sarsaparilla.
293 00:13:59,360 00:14:01,320 About 2 litres. OK. About 2 litres. OK.
294 00:14:02,720 00:14:04,679 Mmm, smelling good. Mmm, smelling good.
295 00:14:06,480 00:14:09,320 Danton now seals the ox tail and master stock Danton now seals the ox tail and master stock
296 00:14:09,519 00:14:13,080 and places in the oven to braise for around four hours. and places in the oven to braise for around four hours.
297 00:14:14,960 00:14:20,200 This week, Danton took on three home cooks in a lemongrass chook off. This week, Danton took on three home cooks in a lemongrass chook off.
298 00:14:20,399 00:14:25,039 They were juicy, crispy and full of flavour. They were juicy, crispy and full of flavour.
299 00:14:25,240 00:14:29,919 This is modern Vietnamese at its best. This is gorgeous. This is modern Vietnamese at its best. This is gorgeous.
300 00:14:30,120 00:14:34,600 But it was Danton's sweet, sour and salty version that won me over. But it was Danton's sweet, sour and salty version that won me over.
301 00:14:36,159 00:14:37,600 I know that Jerry proud of me. I know that Jerry proud of me.
302 00:14:39,320 00:14:42,840 So this is something that I prepared earlier, So this is something that I prepared earlier,
303 00:14:43,039 00:14:45,000 which is the ox tail that I have pulled apart... which is the ox tail that I have pulled apart...
304 00:14:45,200 00:14:46,000 Yeah. Yeah.
305 00:14:46,200 00:14:49,840 ..and marinate with some of the reduction from the ox tail. ..and marinate with some of the reduction from the ox tail.
306 00:14:50,039 00:14:54,600 Danton then adds ginger, chilli and chopped coriander. Danton then adds ginger, chilli and chopped coriander.
307 00:14:57,840 00:15:00,759 Alright, so now we are going to roll dumpling. Alright, so now we are going to roll dumpling.
308 00:15:00,960 00:15:04,639 So we have to use our skin. Give it... to loosen up. So we have to use our skin. Give it... to loosen up.
309 00:15:04,840 00:15:06,759 So you make one, I make two. So you make one, I make two.
310 00:15:06,960 00:15:08,159 OK. Alright. OK. Alright.
311 00:15:08,360 00:15:12,039 So the filling, so give it a bit of squeeze. So the filling, so give it a bit of squeeze.
312 00:15:12,240 00:15:14,720 How am I doing? Good? Oh, good. How am I doing? Good? Oh, good.
313 00:15:14,919 00:15:16,200 About that much? Yes. About that much? Yes.
314 00:15:16,399 00:15:18,840 OK, cool. So I just gonna spray it. OK, cool. So I just gonna spray it.
315 00:15:19,039 00:15:21,399 Ah, that's very clever. Ah, that's very clever.
316 00:15:21,600 00:15:24,279 Then I close this one, and then flip it. Then I close this one, and then flip it.
317 00:15:24,480 00:15:27,480 One, two, three, four... One, two, three, four...
318 00:15:27,679 00:15:29,360 About 10. Ah, pleats. About 10. Ah, pleats.
319 00:15:30,799 00:15:34,320 Flip it and then press, flip press, flip press. Flip it and then press, flip press, flip press.
320 00:15:35,840 00:15:37,159 How did I do? How did I do?
321 00:15:37,360 00:15:38,840 Awesome! Not too bad. Awesome! Not too bad.
322 00:15:39,039 00:15:41,080 So we cook it in a bamboo steamer. So we cook it in a bamboo steamer.
323 00:15:41,279 00:15:42,600 Bamboo steamer. I love... Bamboo steamer. I love...
324 00:15:42,799 00:15:44,240 It gives a bit of flavour from the bamboo. It gives a bit of flavour from the bamboo.
325 00:15:44,440 00:15:47,919 So first I'm going to spray them so it doesn't stick. So first I'm going to spray them so it doesn't stick.
326 00:15:48,120 00:15:50,399 OK, so you're just using an non-stick oil spray. OK, so you're just using an non-stick oil spray.
327 00:15:50,600 00:15:53,759 Yes. So just place this here. Throw them in there. Yes. So just place this here. Throw them in there.
328 00:15:53,960 00:15:57,879 After that, we put in a boiler for about five to four minutes. After that, we put in a boiler for about five to four minutes.
329 00:15:59,039 00:16:01,240 The ox tail dumplings with sarsaparilla jus The ox tail dumplings with sarsaparilla jus
330 00:16:01,440 00:16:04,759 is a take on the Chinese influence in Vietnam. is a take on the Chinese influence in Vietnam.
331 00:16:04,960 00:16:07,559 So it's just a mouthful of... So it's just a mouthful of...
332 00:16:09,480 00:16:13,039 ..beefy, liquoricey goodness. ..beefy, liquoricey goodness.
333 00:16:14,080 00:16:15,919 This one is yours. Ah, that one's mine? This one is yours. Ah, that one's mine?
334 00:16:16,120 00:16:18,759 Yeah, a bit smaller. How can you tell? OK, alright. Yeah, a bit smaller. How can you tell? OK, alright.
335 00:16:18,960 00:16:20,240 You are the winner. You are the winner.
336 00:16:20,440 00:16:23,000 So you use the sauce to braise the meat, So you use the sauce to braise the meat,
337 00:16:23,200 00:16:26,159 reduce it and then marinate the meat and now as a dressing. reduce it and then marinate the meat and now as a dressing.
338 00:16:26,360 00:16:29,600 Yes. Then we add another coriander. OK. Yes. Then we add another coriander. OK.
339 00:16:29,799 00:16:31,240 And also the julienned chilli. And also the julienned chilli.
340 00:16:32,519 00:16:34,399 Ox tail dumpling at Annam. Ox tail dumpling at Annam.
341 00:16:34,600 00:16:37,320 Well, I can't go very long without eating a dumpling, Well, I can't go very long without eating a dumpling,
342 00:16:37,519 00:16:40,600 so these look absolutely delicious. so these look absolutely delicious.
343 00:16:45,600 00:16:47,480 Mmm! Mmm!
344 00:16:49,000 00:16:50,080 Mmm! Mmm!
345 00:16:51,480 00:16:54,320 The beef is so tender from being cooked in that sarsaparilla. The beef is so tender from being cooked in that sarsaparilla.
346 00:16:54,519 00:16:57,919 And there's this sweet, aromatic kind of... And there's this sweet, aromatic kind of...
347 00:16:58,120 00:17:00,279 ..like a really super rich sweet soy. ..like a really super rich sweet soy.
348 00:17:00,480 00:17:01,759 I really, really love this dish. I really, really love this dish.
349 00:17:01,960 00:17:03,399 I'm glad you enjoy it. I'm glad you enjoy it.
350 00:17:03,600 00:17:06,440 Oh, it's so delicious. Thank you so much. Oh, it's so delicious. Thank you so much.
351 00:17:10,000 00:17:13,000 MELISSA LEONG: Vietnamese cuisine has taken influence from many of its neighbours MELISSA LEONG: Vietnamese cuisine has taken influence from many of its neighbours
352 00:17:13,200 00:17:15,920 and foreign cultures over the centuries, and foreign cultures over the centuries,
353 00:17:16,119 00:17:19,599 which head chef Jerry showcases on her menu here at Annam. which head chef Jerry showcases on her menu here at Annam.
354 00:17:19,799 00:17:22,640 JERRY: Vietnamese cuisine is a cauldron of different things. JERRY: Vietnamese cuisine is a cauldron of different things.
355 00:17:22,839 00:17:24,200 I say that because, you know, I say that because, you know,
356 00:17:24,400 00:17:27,400 Vietnam was ruled by China for over a thousand years. Vietnam was ruled by China for over a thousand years.
357 00:17:27,599 00:17:30,559 It was ruled by the French colonial for a hundred years. It was ruled by the French colonial for a hundred years.
358 00:17:30,759 00:17:35,079 So we've got beautiful braises and heady spices that come from China So we've got beautiful braises and heady spices that come from China
359 00:17:35,279 00:17:37,880 and, you know, we've taken the best of the French food and, you know, we've taken the best of the French food
360 00:17:38,079 00:17:39,880 and translated and made it better. and translated and made it better.
361 00:17:40,079 00:17:42,000 Apprentice chef Hannah Apprentice chef Hannah
362 00:17:42,200 00:17:44,880 has embraced Jerry's modern approach to Vietnamese cooking has embraced Jerry's modern approach to Vietnamese cooking
363 00:17:45,079 00:17:46,359 and is going to show me and is going to show me
364 00:17:46,559 00:17:48,839 the Annam twist on a popular southern bar snack. the Annam twist on a popular southern bar snack.
365 00:17:49,039 00:17:51,640 We're going to be doing squid ink cuttlefish. We're going to be doing squid ink cuttlefish.
366 00:17:51,839 00:17:54,400 This is Annam's take on a salt and pepper squid, if you like. This is Annam's take on a salt and pepper squid, if you like.
367 00:17:54,599 00:17:58,000 Yeah, pretty much. Yeah. OK, so where do we get started? Yeah, pretty much. Yeah. OK, so where do we get started?
368 00:17:58,200 00:18:00,839 Uh, so first of all we'll clean up the cuttlefish. Uh, so first of all we'll clean up the cuttlefish.
369 00:18:01,039 00:18:04,240 Just trim up these last little excess parts and square it up. Just trim up these last little excess parts and square it up.
370 00:18:06,079 00:18:09,079 And the next step here is to score it lightly. And the next step here is to score it lightly.
371 00:18:09,279 00:18:11,880 Scoring definitely does help the batter to stay on there. Scoring definitely does help the batter to stay on there.
372 00:18:12,079 00:18:14,640 Wonderful. So you're just cutting it, then, into bite-sized pieces. Wonderful. So you're just cutting it, then, into bite-sized pieces.
373 00:18:14,839 00:18:16,279 Yes. Yes.
374 00:18:18,079 00:18:19,640 Hannah was the first professional Hannah was the first professional
375 00:18:19,839 00:18:22,680 to put her cooking skills to the test this week to put her cooking skills to the test this week
376 00:18:22,880 00:18:24,440 in a banh cuon battle. in a banh cuon battle.
377 00:18:24,640 00:18:27,000 Hannah's dish was rolled full of texture. Hannah's dish was rolled full of texture.
378 00:18:27,200 00:18:29,480 I love the crunchiness of the vegetables in there. I love the crunchiness of the vegetables in there.
379 00:18:29,680 00:18:32,759 But light, thin and delicate won the day... But light, thin and delicate won the day...
380 00:18:32,960 00:18:36,119 That rice noodle batter is as good, if not better, That rice noodle batter is as good, if not better,
381 00:18:36,319 00:18:38,640 than any of the banh cuon I've had in Vietnam. than any of the banh cuon I've had in Vietnam.
382 00:18:38,839 00:18:41,720 ..giving the home cooks their first win for the week. ..giving the home cooks their first win for the week.
383 00:18:43,359 00:18:45,880 What happens now? How does the batter come together? What happens now? How does the batter come together?
384 00:18:46,079 00:18:49,640 So step one, just add in some of this batter flour. So step one, just add in some of this batter flour.
385 00:18:49,839 00:18:52,880 So it's just equal parts glutinous rice flour, rice flour and tapioca. So it's just equal parts glutinous rice flour, rice flour and tapioca.
386 00:18:53,079 00:18:53,880 OK. OK.
387 00:18:54,079 00:18:55,799 It does have the added bonus with this batter mix It does have the added bonus with this batter mix
388 00:18:56,000 00:18:59,359 that it is gluten free, catering to the world of allergens that we have. that it is gluten free, catering to the world of allergens that we have.
389 00:18:59,559 00:19:00,359 Yeah, absolutely. Yeah, absolutely.
390 00:19:00,559 00:19:04,440 Uh, and using this soda water, we mix it to consistency. Uh, and using this soda water, we mix it to consistency.
391 00:19:04,640 00:19:06,480 Soda water helps to give the batter Soda water helps to give the batter
392 00:19:06,680 00:19:09,559 a really nice, light, fluffy sort of texture. a really nice, light, fluffy sort of texture.
393 00:19:09,759 00:19:12,400 It's also really important that the soda water is cold. It's also really important that the soda water is cold.
394 00:19:12,599 00:19:15,880 The hot to cold in the fryer is what makes it puff up, The hot to cold in the fryer is what makes it puff up,
395 00:19:16,079 00:19:18,079 so you always get a much lighter, crispier batter. so you always get a much lighter, crispier batter.
396 00:19:18,319 00:19:21,240 That's the sort of consistency we're looking for. OK. That's the sort of consistency we're looking for. OK.
397 00:19:21,440 00:19:23,680 I've always really enjoyed Vietnamese cuisine. I've always really enjoyed Vietnamese cuisine.
398 00:19:23,880 00:19:26,559 Sometimes I find with certain other Asian cuisines Sometimes I find with certain other Asian cuisines
399 00:19:26,759 00:19:29,680 it can be a little bit overwhelming and punchy in flavour, it can be a little bit overwhelming and punchy in flavour,
400 00:19:29,880 00:19:32,960 whereas Vietnamese is always stripped back and really delicate. whereas Vietnamese is always stripped back and really delicate.
401 00:19:33,160 00:19:35,960 The squid ink doesn't have a whole lot of flavour to it, The squid ink doesn't have a whole lot of flavour to it,
402 00:19:36,160 00:19:37,559 but it does have a beautiful dark colour. but it does have a beautiful dark colour.
403 00:19:37,759 00:19:39,279 Oh, look at that! Oh, look at that!
404 00:19:39,480 00:19:42,359 You're turning this batter a little bit goth. You're turning this batter a little bit goth.
405 00:19:42,559 00:19:45,440 Yes, we are. Yeah, it's... That's dramatic presentation. Yes, we are. Yeah, it's... That's dramatic presentation.
406 00:19:45,640 00:19:46,920 It certainly is. It certainly is.
407 00:19:47,119 00:19:50,599 So just grab a few pieces there to fry. So just grab a few pieces there to fry.
408 00:19:50,799 00:19:54,240 OK, so I see you've popped an ice cube in here to keep the batter cold. OK, so I see you've popped an ice cube in here to keep the batter cold.
409 00:19:54,440 00:19:56,680 Yes. And how hot is this oil? Yes. And how hot is this oil?
410 00:19:56,880 00:19:59,680 We've got it at 200, so it's about as hot as it's gonna get. We've got it at 200, so it's about as hot as it's gonna get.
411 00:19:59,880 00:20:01,480 OK. OK.
412 00:20:01,680 00:20:06,400 So all you do is just wave it over like this and then drop it in. So all you do is just wave it over like this and then drop it in.
413 00:20:06,599 00:20:09,480 How long do they cook for? Probably about 90 seconds. How long do they cook for? Probably about 90 seconds.
414 00:20:10,519 00:20:12,759 JERRY: You know, everybody eats calamari and squid and that, JERRY: You know, everybody eats calamari and squid and that,
415 00:20:12,960 00:20:14,319 but they forget about the cuttlefish. but they forget about the cuttlefish.
416 00:20:14,519 00:20:16,640 It's so subtle and it's so moist and it's so sweet. It's so subtle and it's so moist and it's so sweet.
417 00:20:16,839 00:20:19,079 As an apprentice, once upon a time, As an apprentice, once upon a time,
418 00:20:19,279 00:20:21,359 when you put something in the fryer and you forget about it when you put something in the fryer and you forget about it
419 00:20:21,559 00:20:23,359 and you walk off 'cause your chef just yelled at you and you walk off 'cause your chef just yelled at you
420 00:20:23,559 00:20:24,920 and you had to go and get something else. and you had to go and get something else.
421 00:20:25,119 00:20:28,000 And you come back and whatever you'd put in the fryer is now black. And you come back and whatever you'd put in the fryer is now black.
422 00:20:28,200 00:20:31,279 And so that was our little fun take on it. And so that was our little fun take on it.
423 00:20:31,480 00:20:33,960 This is fancy fast food. This is fancy fast food.
424 00:20:34,160 00:20:35,759 This is fancy fast food. This is fancy fast food.
425 00:20:35,960 00:20:38,039 Now the cuttlefish is cooked to a crisp, Now the cuttlefish is cooked to a crisp,
426 00:20:38,240 00:20:39,880 Hannah sprinkles with prickly ash, Hannah sprinkles with prickly ash,
427 00:20:40,079 00:20:42,000 which is aromatic like Sichuan pepper. which is aromatic like Sichuan pepper.
428 00:20:42,200 00:20:47,079 Like with any good fish and chips, a nice wedge of lemon. Like with any good fish and chips, a nice wedge of lemon.
429 00:20:47,279 00:20:48,680 These are Jerry's garden lemons. These are Jerry's garden lemons.
430 00:20:48,880 00:20:50,279 I think it's fantastic I think it's fantastic
431 00:20:50,480 00:20:52,799 that, you know, here at Annam not only do you get Jerry's menu that, you know, here at Annam not only do you get Jerry's menu
432 00:20:53,000 00:20:55,920 but you also sometimes get some of Jerry's home produce. but you also sometimes get some of Jerry's home produce.
433 00:20:56,119 00:20:57,920 Yeah, absolutely! Yeah, absolutely!
434 00:20:58,119 00:21:02,799 That looks so super, super dramatic as well - black on black. That looks so super, super dramatic as well - black on black.
435 00:21:03,000 00:21:04,319 We just offset it We just offset it
436 00:21:04,519 00:21:07,599 with a few of these little julienned chilli threads. with a few of these little julienned chilli threads.
437 00:21:09,079 00:21:12,640 And there we have it - Annam's squid ink cuttlefish. And there we have it - Annam's squid ink cuttlefish.
438 00:21:12,839 00:21:16,720 OK, well, we should eat these while they're still really crispy. OK, well, we should eat these while they're still really crispy.
439 00:21:17,839 00:21:20,319 Yes. A bit of lemon. Look at that. Yes. A bit of lemon. Look at that.
440 00:21:20,519 00:21:23,480 Shiny, glossy, black. Shiny, glossy, black.
441 00:21:23,680 00:21:25,559 And mine! (LAUGHS) And mine! (LAUGHS)
442 00:21:27,039 00:21:28,119 Mm! Mm!
443 00:21:29,400 00:21:31,880 Perfect batter. I love how crispy it is. It's perfect. Perfect batter. I love how crispy it is. It's perfect.
444 00:21:32,079 00:21:34,160 Thank you so much for teaching me this. Thank you so much for teaching me this.
445 00:21:34,359 00:21:37,640 This is definitely one I'm going to give a try at home. This is definitely one I'm going to give a try at home.
446 00:21:37,839 00:21:40,039 Hey, Mel, just before you go, I've got something to show you. Hey, Mel, just before you go, I've got something to show you.
447 00:21:40,240 00:21:41,519 Oh! Come, come, come. Oh! Come, come, come.
448 00:21:41,720 00:21:44,680 Are you about to make what I think you're making? Are you about to make what I think you're making?
449 00:21:44,880 00:21:46,359 Fried ice-cream. Yes! Fried ice-cream. Yes!
450 00:21:46,559 00:21:49,720 So this is coconut ice-cream. So we make it in-house. So this is coconut ice-cream. So we make it in-house.
451 00:21:49,920 00:21:53,359 We fold salted caramel through it. Oh, my goodness! We fold salted caramel through it. Oh, my goodness!
452 00:21:53,559 00:21:56,759 And then the crumb, instead of being breadcrumb, it's toasted waffles. And then the crumb, instead of being breadcrumb, it's toasted waffles.
453 00:21:56,960 00:22:01,119 All I can say is the smell is killing me. It's so biscuity and delicious. All I can say is the smell is killing me. It's so biscuity and delicious.
454 00:22:01,319 00:22:03,559 And then wait till we fry this all up. And then wait till we fry this all up.
455 00:22:03,759 00:22:08,079 Jerry has created a menu of honesty and familiarity here at Annam. Jerry has created a menu of honesty and familiarity here at Annam.
456 00:22:08,279 00:22:10,440 But she also makes you look at Vietnamese food But she also makes you look at Vietnamese food
457 00:22:10,640 00:22:12,920 from a totally new perspective. from a totally new perspective.
458 00:22:16,079 00:22:18,759 There is still a lot of things that we can learn about Vietnamese food. There is still a lot of things that we can learn about Vietnamese food.
459 00:22:18,960 00:22:22,079 Never have I left that country thinking, "I got this." Never have I left that country thinking, "I got this."
460 00:22:22,279 00:22:23,599 It's such a beautiful cuisine. It's such a beautiful cuisine.
461 00:22:23,799 00:22:26,559 It's part of my heritage, part of my culture. It's part of my heritage, part of my culture.
462 00:22:26,759 00:22:30,680 And the advantage I get is I grew up with it all my life. And the advantage I get is I grew up with it all my life.
463 00:22:30,880 00:22:32,759 Why would I cook anything else? Why would I cook anything else?
464 00:22:32,960 00:22:35,079 So here you go. This is what you've been waiting for. So here you go. This is what you've been waiting for.
465 00:22:35,279 00:22:36,759 Ooh! Jerry! There you go. Ooh! Jerry! There you go.
466 00:22:36,960 00:22:38,240 Look at that. Look at that.
467 00:22:38,440 00:22:41,279 And what we've got is some beautiful ice-cream, some waffles... And what we've got is some beautiful ice-cream, some waffles...
468 00:22:42,599 00:22:44,359 Alright, you ready for this? OK, I'm ready. Alright, you ready for this? OK, I'm ready.
469 00:22:44,559 00:22:46,079 I'm ready for happiness. Let's do this. I'm ready for happiness. Let's do this.
470 00:22:46,279 00:22:47,160 Cheers. Cheers. Cheers. Cheers.
471 00:22:47,359 00:22:48,839 (LAUGHS) (LAUGHS)
472 00:22:50,519 00:22:51,799 Oh, my God. Oh, my God.
473 00:22:52,000 00:22:54,759 There is something about coconut and caramel that just is meant to be. There is something about coconut and caramel that just is meant to be.
474 00:22:54,960 00:22:57,279 Mm. And it's full of memories for me. Mm. And it's full of memories for me.
475 00:22:57,480 00:23:00,519 If you could bottle that feeling, you'd be a millionaire. If you could bottle that feeling, you'd be a millionaire.
476 00:23:00,720 00:23:04,839 It's incredible to have been introduced to some of your story. It's incredible to have been introduced to some of your story.
477 00:23:05,039 00:23:08,359 I have loved spending time with you in the kitchen today I have loved spending time with you in the kitchen today
478 00:23:08,559 00:23:12,559 and really getting a lot of insight into who you are, not only as a chef, and really getting a lot of insight into who you are, not only as a chef,
479 00:23:12,759 00:23:14,039 but as a friend as well. but as a friend as well.
480 00:23:14,240 00:23:16,359 Oh, thank you! It's so nice to have you here. Oh, thank you! It's so nice to have you here.
481 00:23:16,559 00:23:18,000 Thank you so much for coming in. Thank you so much for coming in.
482 00:23:19,839 00:23:21,319 Next time... Next time...
483 00:23:21,519 00:23:22,519 It's very tasty. It's very tasty.
484 00:23:22,720 00:23:24,920 We've got more tasty treats on the way... We've got more tasty treats on the way...
485 00:23:25,119 00:23:26,599 They look really nice. Thank you. They look really nice. Thank you.
486 00:23:26,799 00:23:28,119 ..in Greek week... ..in Greek week...
487 00:23:28,319 00:23:29,640 We're greeks now. We're greeks now.
488 00:23:29,839 00:23:31,279 ..as four new home cooks ..as four new home cooks
489 00:23:31,480 00:23:32,920 take on the chefs' line take on the chefs' line
490 00:23:33,119 00:23:36,400 from Melbourne hatted restaurant Elyros. from Melbourne hatted restaurant Elyros.
491 00:23:36,599 00:23:37,680 Told ya. Told ya. Told ya. Told ya.